Roasted Sweet Potatoes
Tender, caramelized Roasted Sweet Potatoes made with olive oil, sea salt and a special blend of herbs.
Servings: 6
Equipment
Ingredients
- 3 lbs sweet potato peeled and chopped to 1 inch cubes
- 1-2 tbsp extra virgin olive oil
- 1 tsp Sea salt
- 2 tsp herbs de provence
Instructions
- Preheat oven to 425°F.
- Peel and chop the sweet potato. Chopping into a uniform size will help to evenly roast the sweet potatoes.
- Drizzle with the olive oil and sprinkle with salt and herbs. Stir around to fully coat the sweet potatoes with the oil and herbs. Spread the chopped sweet potato around the baking sheet, try to get a single layer of potatoes, to ensure that they are able to crisp.
- Bake for a total of 35 minutes (or until potatoes are softened and browning on the outside) stirring the potatoes around half way through to ensure all sides get crispy.
Video
Notes
Storage: Let the roasted sweet potatoes cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 4 days.
To Reheat:
- Air Fryer: Heat at 350°F for 5-7 minutes for a quick crisp.
- Oven: Preheat to 400°F and spread sweet potatoes on a baking sheet. Bake for 10-15 minutes until heated through and crispy.
Nutrition
Serving: 1 | Calories: 224kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 418mg | Fiber: 7g